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Chicken Potpie

Chicken Potpie
Few dishes are as comforting as the popular potpie. This satisfying version is loaded with veggies and chunks of chicken, and it costs just $1.57 a serving. —Lucille Terry, Frankfort, Kentucky
4 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 3 medium carrots, sliced
  • 2 medium red potatoes, cut into 1/2-inch pieces
  • 1 medium turnip, peeled and cut into 1/2-inch pieces
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups cubed cooked chicken
  • 1 cup frozen peas, thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 4 green onions, sliced
  • Pastry for single-crust pie (9 inches)

Directions

  • Place the carrots, potatoes and turnip in a large saucepan; cover
  • with water. Bring to a boil. Reduce heat; cover and cook for 10-15
  • minutes or until vegetables are tender.
  • Meanwhile, in a small saucepan, melt butter over medium heat. Stir in
  • flour until smooth. Gradually add the broth, thyme, salt and pepper.
  • Bring to a boil; cook and stir for 2 minutes or until slightly
  • thickened.
  • Drain vegetables and place in a large bowl; stir in the white sauce,
© Taste of Home 2013

2 of 2

Chicken Potpie (continued)

Directions (continued)

  • chicken, peas, mushrooms and onions. Transfer to a greased 2-qt.
  • round baking dish.
  • Place pastry over filling; trim, seal and flute edges. Cut slits in
  • top. Cover and freeze for up to 3 months or bake at 375° for
  • 25-30 minutes or until crust is golden brown and filling is bubbly.
  • To use frozen potpie: Remove from the freezer 30 minutes before
  • baking. Cover edges of crust loosely with foil; place on a baking
  • sheet.
  • Bake at 425° for 30 minutes. Reduce heat to 375°; remove
  • foil. Bake 55-60 minutes longer or until golden brown. Let stand for
  • 10 minutes before cutting. Yield: 4 servings.
Nutrition Facts: 1-1/2 cups equals 620 calories, 31 g fat (15 g saturated fat), 105 mg cholesterol, 1,360 mg sodium, 56 g carbohydrate, 6 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013